Ingredients:

  • 6.5 large apples (approx. 2 lbs), peeled, cored, and sliced into 1/4-inch wedges
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp lemon zest
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 2 tbsp unsalted butter
  • 2 tbsp cornstarch
  • 0.5 cup apple cider

Instructions:

  1. In a large heavy-bottomed pot or Dutch oven, combine the sliced apples, lemon juice, lemon zest, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
  2. Add the unsalted butter to the pot and set over medium heat. Stir gently with a silicone spatula as the apples begin to release their juices and the sugar dissolves.
  3. While the apples are simmering, whisk together the cornstarch and apple cider in a small mixing bowl until a smooth slurry forms.
  4. Pour the cornstarch slurry into the bubbling apple mixture. Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens into a glossy, translucent glaze and the apples are slightly softened but still hold their shape.
  5. Remove from heat and let the filling cool completely before using in a pie crust or storing.